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Lemongrass and Ginger Cooler

Southeast Asian · 25 min · Easy · 6 glasses

Lemongrass and Ginger Cooler

Bruised lemongrass and ginger simmered into a fragrant, faintly citrus syrup, then chilled and lengthened with lime. Clean and grassy rather than sweet.

~80 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freenut-freesoy-freeoil-freegrain-free
Plan it:

Method

  1. 1

    Bruise and simmer

    ⏱ 15 min

    Whack the lemongrass stalks with the flat of a knife until they splinter, then chop them into short lengths. Put them in a pot with the sliced ginger and the water and simmer gently for 15 minutes.

  2. 2

    Sweeten and steep

    Stir in the sugar off the heat and leave the pot to sit, covered, for another 20 minutes. The lemongrass keeps giving as it cools.

  3. 3

    Strain and finish

    Strain into a jug, pressing the stalks, and stir in the lime juice. Chill and serve over ice with mint if you have it.

Notes

Bruising is the whole technique — unbruised lemongrass tastes of very little. Use the pale bottom two-thirds of each stalk and save the woody tops for stock. The base keeps a week refrigerated and makes a very good mixer.

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